Char Kway Teow with Lap Cheong (Shellfish-Free)

Instructions

1. 1Slice the 4 links of Chinese sausage (Lap Cheong) into 0.635 cm thick rounds.
2. 2If your about 450 g of flat rice noodles (kway teow) are dried, place them in a large bowl and cover with warm water. Let them soak for 10-15 minutes, or until they are pliable but not mushy. Drain them thoroughly in a colander.
3. 3Heat 2 tablespoons of vegetable oil in a large wok or 30.48 cm skillet over high heat until it shimmers, about 175°C. Add the 2 cloves of minced garlic and stir-fry for 30 seconds until you can smell its fragrance.
4. 4Add the sliced 4 links of Chinese sausage to the wok and stir-fry for 1-2 minutes until they begin to brown slightly.
5. 5Push the sausage and garlic to one side of the wok. Crack the 2 eggs into the empty space. Let them set for about 15 seconds, then gently scramble them with your spatula until they are just cooked through, about 1 minute.
6. 6Add the drained about 450 g of flat rice noodles, 1 cup of bean sprouts, and 1/2 cup of Chinese chives to the wok. Toss everything together gently with the sausage and eggs for 1 minute to combine.
7. 7Drizzle the 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, and 1 tablespoon of sweet soy sauce over the noodles. Continue to stir-fry for 2-3 minutes, tossing constantly, until the noodles are heated through and evenly coated with the sauces, and the vegetables are slightly tender.
8. 8Serve the Char Kway Teow immediately.

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